Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken enchilada nachos. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Chicken enchilada nachos is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Chicken enchilada nachos is something that I have loved my whole life.
View the latest menu with prices. Homemade chicken enchilada sauce flecked with chile peppers is spooned over tortilla chips in this tasty recipe for chicken enchilada nachos. Place a layer of tortilla chips in a skillet or bake dish.
To begin with this recipe, we must first prepare a few ingredients. You can cook chicken enchilada nachos using 16 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Chicken enchilada nachos:
- Get 12 corn tortillas cut into quarters
- Make ready Spicy cilantro lime black beans (see my recipe)
- Get 1 small can green enchilada sauce
- Take 1 teaspoon corn starch
- Make ready 1 handful shredded Mexican cheese
- Take 1 chicken breast
- Get 1 cup tostitos white queso
- Get to taste:
- Make ready taco seasoning
- Prepare cajun seasoning
- Take adobo
- Take garlic powder
- Make ready shredded lettuce
- Prepare diced onion
- Make ready diced tomato
- Prepare sour cream if desired
In a large oven proof skillet, heat the chicken with the garlic and enchilada sauce. Remove the skillet from the heat and spoon the chicken mixture into a bowl and keep warm. Spoon the refried beans into the skillet. Shredded chicken (I used one large chicken breast, grilled and shredded) Enchilada sauce. (homemade or store bought, doesn't matter.
Instructions to make Chicken enchilada nachos:
- Heat fryer to 375 and cook corn tortillas into chips. Place in two bowls.
- Place chicken in a pan and season with spices. Cook until done and shred. Stir in enchilada sauce, corn starch and shredded cheese. Cook on medium low for ten minutes.
- Pour warm tostitos queso over chips and top with shredded chicken, beans and top with desired toppings.
Remove chicken from pan, leaving enchilada sauce in the pot. Reduce heat to low and simmer sauce, allowing it to thicken slightly. Prepare your enchilada sauce.; In large sauté pan, heat oil over medium-high heat. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Quick Chicken Enchilada Nachos Reprinted with permission from Real Mom Kitchen.
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